Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity.
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DOI: 10.1002/jsfa.13881
Abstract: BACKGROUND The structure of proanthocyanidins (PC) contains a large number of active phenolic hydroxyl groups, which makes it have strong antioxidant capacity. This study investigated the structural and functional properties of ovalbumin (OVA) modified by… read more here.
Keywords: covalent interaction; interaction ovalbumin; ovalbumin proanthocyanidins; proanthocyanidins improves ... See more keywords